Gluten and Dairy Free Christmas Trifle
½ cups of freshly juiced fruit juice of choice (red juice preferred for a Christmas trifle)
¼ cup cool water
¼ cup hot (almost boiling) water
1 tbsp. of Community Natural Foods or GoBio gelatin powder
¼ cup butter softened (for dairy free use coconut oil)
¼ cup honey
1/4 tsp salt
1/4 tsp vanilla extra
4 Tbsp. coconut flour
1/2 tsp baking powder
1 x 400ml can coconut milk
¼ cup coconut sugar
1 tsp cornstarch flour
½ tsp vanilla extract
Fruit Jelly Directions:
Pour the cool water in a large mixing cup or Mason jar and add the gelatin powder.
Stir briskly until mixed- it will start to thicken a lot.
Add the ¼ cup of really hot water and stir to mix.
Combine this with the juice and mix well. Pour into the trifle bowl.
Put in the fridge, covered, for at least 2-3 hours or overnight to set
Melt butter (or coconut oil)
Add all other ingredients and mix with a hand mixer to combine.
Pour into greased muffin tins. Bake at 350 degrees for 15 minutes.
Make sure the cupcakes are cooled before assembling trifle.
Put all ingredients in saucepan on stove and cook over low heat – stirring until mixture becomes thick and coats the back of wooden spoon.
Let custard cool before assembling the trifle.
Putting it all together
When jelly is set, cut cake into pieces and arrange on top of the jelly
Pouring the custard on top of the cake layer.
Top with a layer of fresh fruit of choice. We used berries.
Decorate with Coco Whip. (Or if you don’t mind using dairy, use whipped regular cream.)
Top with nuts or sprinkles.
Refrigerate for at least 2 hours to set the dessert.